Low Carb Egg Noodles: How to Make Low Carb Pasta

These low carb egg noodles have the texture of homemade egg noodles. Although they aren’t gluten free they have 0 carbs for a generous serving. They are easy to make with just three ingredients! Use them any way you’d use regular pasta; in soups, casseroles, and with any low carb pasta sauce. They are especially good with the easy Alfredo Sauce recipe right here on Lowcarb-ology.

I love egg noodles. Well, to be perfectly honest I love pasta of any kind but egg noodles are my favorite and always have been. When I was a kid I was perfectly happy with a plate of buttered noodles for dinner – not real nutritious but as picky as I was I think my mom was happy to see me eat.

So today I was sitting here getting some work done and occasionally looking out the window. The roses on the trellis are pretty actively in bloom and the trees are loaded with bright green leaves. The colors are bright against a glowery gray sky, though and it looks chilly. It’s not in the least – I think the high today is going to be 81F – BUT it LOOKS that way.

I could not get chicken noodle soup off of my mind. I didn’t want zoodles. I didn’t want that weird textured low carb pasta. I wanted tender, slurpy egg noodles drifting in a rich broth surrounded by pieces of chicken. The only way to deal with that kind of craving is to find a way to satisfy it – so I hit up some of my favorite blogs for noodle recipes.

I adapted this from I Breathe I’m Hungry – I can’t even say adapted since I only really added an ingredient.

So let’s talk about vital wheat gluten. Yes, it is wheat, and yes in high amounts it has carbs – although not as many as flour. In this tiny amount it adds no carbs to the recipe yet helps the noodles to not only hold together but also to have that tender chewy texture we all love. This should NOT be served to anyone with a gluten intolerance or allergy but it’s just fine for low carb lifestyles.

These low carb noodles take less than 10 minutes total. The don’t taste “eggy”. I think that they are just about perfect, to be honest. The one issue I had is that they do tend to soak up liquid if they sit in a broth for too long.

I put a silpat sheet down on a large cookie sheet and then kind of poured the batter on it. I then carefully spread the batter out into a rectangle, making sure that it was super thin. Try to keep them as thin as you can.

Oh – and that low carb chicken noodle soup recipe? Be looking for it because I’ll be publishing it soon.

Low Carb Egg Noodles Video How-To

If you’re having trouble getting them right this video takes you through each step.

YOU MAY NEED…

The following are affiliate links. If you click through and buy something I will get a small commission used for keeping the blog up and running smoothly. Thank you for being a part of Lowcarb-ology! Ok, this is about the smallest amount of vital wheat gluten that you can get but it will last forever if you keep it tightly sealed in the freezer. You can even give my low carb yeast bread a whirl as long as you have the gluten around. Also – these low carb egg noodles would be almost impossible to make without a silicone baking mat to put over the baking sheet. Parchment didn’t work very well because the batter didn’t spread right.

What would you like to find?

349 Responses to “Low Carb Egg Noodles: How to Make Low Carb Pasta”

Donna Thomas

Marye

Mar 31, 2017

Yes but be sure to spray it with nonstick spray.

Marty

Oct 20, 2017

How many servings is one recipe?

Marye

Oct 24, 2017

Two… unless you’re really hungry.

Hannah

Jan 26, 2018

I heard many times, not to use a substitute for the gluten; “just don’t try it.” But on Highfalutin’ Low Carb Kitchen, the guy tries it with Xanthin gum, and says the noodles with gluten are only marginally with the gluten. This is no small thing for those who are very allergic to gluten!https://www.youtube.com/watch?v=LGZBL0-a3qA&feature=em-uploademail

Marye

Jan 30, 2018

I realize that, Hanna. And if someone is allergic to gluten I suggest they try another noodle recipe.

Deborah

Sep 18, 2017

Made this this afternoon and very happy with them. Baked them for the 5 min as recommended and set the pan out to cool off with the silpat and noodles still on it, so they did continue to cook a bit more and dry out further.

Simmered them in broth for a quick “side” for my lunchtime sandwich and the DID become a little more resiliant (not so fragile) after cooking in the broth.

I would give these a 3 on taste…fine, but no real taste to speak of….and 5 for a great solution to a “low carb dilema”. Now have satisfactory noodles for me soup. Going to try them in a Pennsylvania Dutch Chicken and Noodle dish…should be even better there is my guess.

I bet they just might freeze ok AFTER they have been poached in broth (and frozen covered in broth).

Note: I did add a tiny pinch of salt to my batch as I didn’t want them to be too bland. Seemed to work just fine and the taste was very acceptable.

Thanks Marye for making this work.

Marye

Sep 25, 2017

I’m glad they worked for you!

Paige

Mar 23, 2018

Nutrition information leaves out carb count. Can you please add carbs/fiber so I can see that information?

joniacafe

May 10, 2018

Saw that too. All recipes should provide full nutrition facts with all of the various diet restrictions and preferences these days. • I giggled at this one. Full on articles… zoodles, no… low carb pasta, no… yet failed to provide carbs in the nutrition list! Lol

Marye

May 14, 2018

This is 0-carbs. When something is 0 then the nutrition thing doesn’t add it at all. Hope this clears it up for you.

Gretchen

Jan 05, 2018

How did they work out for your pa Dutch style pot pie?

Mirjana Milosavljevic

Mar 31, 2017

Thanks for the recipe! For something like a fettuccine alfrado dish how do you use these? Once cooked in the oven just toss with your favorite sauce? No need to boil like a traditional noodle I’m assuming?? Thanks! you

Marye

Beccy

Marye

vital wheat gluten is the pure protein from wheat flour. You can get it on Amazon if you can’t find it locally.

Tanya

May 01, 2017

Can u use almond flour

Marye

May 02, 2017

No. You can leave the gluten out if you must but there is NO subsitute.

Laura

Sep 27, 2017

I made these yesterday and substituted xanthan gum for the gluten and they were perfect. I used them in a ham casserole that my husband loves and has not been able to eat because he is on a low carb diet. 1/4 tsp xanthan gum for the gluten.

Marye

Sep 27, 2017

Good to know!

Tim

Nov 03, 2017

Laura, just for completeness (given Marye says the optional ingredient must be a protein) – xanthan gum is not a protein. It is a manufactured additive (formed when glucose from corn starch ferments) plus several other processes. It’s also a highly efficient laxative. But it definitely has no protein attributes whatsoever.

Pamela S.

Aug 24, 2018

I made your recipe tonight but instead of wheat gluten I used 1 teaspoon coconut flour and it came out great! Delicious & perfect texture.

Marye

Sep 02, 2018

I am glad it worked for you!

Lynn

Apr 03, 2017

I was looking at the recipe, which says, zero carbs. Then on the nutrition label, it reads, Low carb. Also the nutrition label does not list as a category, the carb count. All nutrition labels that read “Low Carb” would have a line item for the carbs, even if its <1g. Although, I personally have never seen a label that reads Low Carb as part of the nutrition label it's self, maybe in the ad area though.

Can you take a look at the label you provided, and also update if you find the issue.

Also, since this a recipe, who created the label in the first place, and can you note where the information came from if the label was not created by you? Thank you so much, just trying to be careful after the "Dream Field" pasta episode! ????

Marye

Apr 03, 2017

Cream cheese – 1.2 carbs, eggs 0.63 carbs, vital wheat gluten 0.1 carbs = 1.93 carbs divided by 2 servings = 0.96 carbs so less than 1 carb per serving. The nutrition info is from a nutritional calculator that I bought along with the recipe plugin that creates the printable recipe box. You can also look up the ingredients on google and add them for yourself. My nutritional calculator doesn’t give a value for a fraction therefore shows 0 carbs even though it is 0.96 carbs. Hope this helps.

Jan

Feb 14, 2018

Wow! Comments must be the worst part about posting. Everyone’s a critic.

Megan j

Abby

Marye

No – you can leave it out if you must but the texture will be different.

Chery

Apr 21, 2017

How about oat fiber?

Marye

Apr 26, 2017

No. It HAS to be a protein – gluten will work but if you can’t use the gluten then leave it out completely.

LEC

May 21, 2017

? Collagen? ?Whey?

Marye

May 31, 2017

G.L.U.T.E.N. only. sorry.

Kati

May 21, 2017

So… what about whey protein powder?would that work?

Marye

May 31, 2017

No. It has to be gluten. sorry.

Summer

Dec 29, 2017

I’m allergic to gluten ????

Tristan Quebecois

Aug 11, 2018

I’m almost positive that you are being trolled at this point… I’m so sorry Marye. You really must absolutely dread sharing your strokes of brilliance with the no-carb/low carb/keto community as I’ve noticed almost all of them expect GF to apply and when it doesn’t they go ape-crap insane about it then you end up with this comment section which is America at its finest. Thank you for the awesome recipe!

Marye

Aug 12, 2018

LOL, Thanks Tristan – I am lucky to have a great sense of humor.

Julie

Aug 24, 2018

Summer – you can try xanthan gum (about 1/4 tsp) in place of the wheat gluten. As someone with celiac, it’s not “trolling” to ask if gluten can be substituted or left out. It is a valid question.

Marye

Sep 02, 2018

It’s a very valid question… but it’s been asked and answered numerous times on this thread.

B

Dec 10, 2017

This part of the thread made me lol but probably made you want to tear your hair out 🙂

Marye

Dec 13, 2017

🙂

STACY

Apr 05, 2018

YOu have the patience of a Saint! bless your heart! It was an amazing recipe….

Marye

Apr 15, 2018

8 kids. 4 dogs. and I used to train horses. 😉

Barbara

Apr 29, 2018

I know right?? Lol

jeannine

Apr 06, 2017

Has anyone actually ever made it?? these recipes are always rated on how the look.

Marye

Apr 06, 2017

Other than me? I’m not sure… but I promise these are just as good as they look.

Ann

May 27, 2017

Followed the recipe to the letter, cooked 5 minutes it was still raw, cooked another 3 and think it could have used a few more, possibly my oven is off?. Also batter was very thin, hard to shape into a rectangle. Taste was ok. texture,, even with vital wheat gluten was a little rubbery.. desperate for pasta, so I will keep looking for recipes.

Marye

May 31, 2017

The batter is very thin and it spreads into a rectangle. If it was rubbery you either overcooked it in the oven or you didn’t simmer it for a few minutes in a broth. This is very delicate.

Nat

Jun 12, 2017

I tried this recipe and it was a complete failure because it was so runny, it just ran all over the pan and did not stay on the silicone mat. I thought, “Hmm, maybe my stovetop (where I was working) is uneven.” So, I tried a second time on the counter top. Same problem. Any suggestions?

Marye

Jun 13, 2017

It is supposed to spread so it’s very thin in the pan… if you used silpat… and if the pan had sides it shouldn’t have been a problem.

Andre

Mar 10, 2018

Hi, could one use fat free cream cheese? Thank you so much for the recipe…

Marye

Apr 15, 2018

No. I don’t think it will work.

Bob

Aug 06, 2017

You’re not going to beat the texture I found in these noodles. The szechuan noodle was so slick and tasteless it makes my skin crawl. I would like a little better instruction on how to spread the batter better. (pun intended) It was so thin it puddled to much and a lot ran off into the cookie sheet. Otherwise very tasty when simmered in soup.

Marye

Aug 17, 2017

Be sure to check the video

Art By Lisabelle

Sep 28, 2017

Yes they are, I will buy a silimat, because the wetness of the batter make my parchment paper wrinkle so the liquid didn’t fill the area smoothly. Excellent, delicious with homemade alfredo and shrimp sauteed. I didn’t simmer my noodles, will next. Thank you for sharing this wonderful recipe.

Marye

Oct 03, 2017

Thanks! 🙂 Glad you liked them.

okanel

Nov 23, 2017

I have. They’re genius. All is right with the world. I can eat ‘pasta’ again!

Sarah Bennett

Nov 23, 2017

I make this every week but use psyllium husk instead of wheat gluten. I use approximately 10grms. Great low carb pasta alternative and very satisfying.

Michèle

Jan 24, 2018

Do you use whole psyllium husk and how many tbsp is 10 grams?

Marye

Jan 30, 2018

No I don’t, Michele

Angela

Jun 05, 2018

Thanks for posting about the psyllium Sarah,, I tried psyllium flakes 10g and they turned out great. Not even very fragile. It just gets thick so the batter doesn’t self-level, I had to do my best, and the thick spots required 1 extra minute in the oven. Used immediately in a skillet lasagne- just ground beef, jar of pasta sauce, mozz cheese and cream cheese. Definitely wouldn’t have been much of a lasagne without the “pasta”! So these noodles are my hero 🙂

Nazlee

Marye

Apr 26, 2017

Neither xanthan gum nor guar gum will work. You need a protein. If you can’t use that tiny bit of gluten then leave it out all together. 🙂

Lucy

Mar 19, 2018

I have been reading all the above comments about the gluten verse other ingredients. As a pastry chef, the information that has been missing here is that not only is gluten a protein, it is also the “elastic” that holds the pasta together. 80% of the proteins in flour are called glutenin and gladin. When combined with liquid, they form the elastic substance called gluten. Hope this helps!

Leigh

Marye

May 31, 2017

No. You need gluten. Sorry.

Bakeaholic

Aug 12, 2017

the whole wheat flour would supply gluten but would only bring 14% gluten to the recipe — you’d likely have to adjust the amounts of everything and, at that point, might as well just make regular egg noodles, I’d think

Marye

Aug 15, 2017

very true. Gluten is the only thing that will work.

Ginny

Aug 17, 2017

Check Wal-Mart they have a small box of vital wheat gluten by the special flours and such.

Sylvia Annette Reynolds

Sep 04, 2017

Vital wheat gluten is available at most grocery stores and Walmart.

Tammy Hernandez

Nov 05, 2017

Yes use xanthum gum it has been used by several people with this recipe. I don’t know why she keeps saying that there is NO substitute when in the past comments others told her it worked as well…

Marye

Nov 05, 2017

Because I don’t think it does work as well. If you use it that way and you like it great but I can’t recommend it because I didn’t like the texture the times that I tried it in this recipe. Each recipe is tested several times… usually by several people… and this one everyone who tried it liked the original better than the xanthan gum. SO… now you know why I keep saying there’s no substitute. 🙂

Teresa

Marye

No – I dont think they do and no one I know in real life has mentioned it.

Lau O

Jun 14, 2017

As far as I know if you pass the egg yolks through a fine strainer, you’ll be able to see a fine layer (that protects the yolk), leave it aside. It reduces the eggy smell and taste.

Marye

Jun 24, 2017

that shouldn’t be necessary with these.. they really do not taste eggy if they are done correctly.

Sheena

Jul 03, 2017

Taste is quite eggy; I have issues with the smell and taste of eggs (I usually hurl immediately). I was hoping this would be more noodle than egg 🙁 This being said; I simmered it in a broth (2 pkgs beef OXO, 2 tsps garlic powder, 1/2 tsp pepper; 1/8 tsp sirracha; 2 tsps oregano and about 2 a cup and half of water). Then I added some shaved beef that I had fried with orions and garlic – Like a makeshift PHO; Its tastes pretty amazing; but I can still only eat it in little bis because the noodles are still quite eggy :/ I would NOT make this recipe without a silicone mat and don’t spread the mixture all the way to the edges if the mat fits your Ian exactly or it will run under it as the mixture is VERY thin, definetly not the traditional sense of “batter”. I cooked for exactly 5 mins, it will look like it isn’t done, but trust the recepie, it is done. I used a spatula to slowly peel it off piece by piece; there was quite a bit of breakage, so don’t expect to get long noodles, but if you are careful you can definetly get a decent noodle. Overall a good recipe, just not one for someone who doesn’t particularly like eggs.

Sheena

Jul 03, 2017

Orions is fat finger lingo for ONIONS :p

Marye

Jul 10, 2017

LOL!

Marye

Jul 10, 2017

I’m sorry you didn’t care for it. I didn’t find it to be eggy but it may be differences in eggs? I don’t know. I’m going try to do a video because it’s seems like the recipe isn’t as clear as it needs to be. The noodles didn’t break for me at all, either.

Dianad

Jun 12, 2017

Out of 63 comments so far, only 3 people actually said that they tried the recipe, and only one of those rated it. Yet there were 16 other ratings from 3 to 5 stars from folks who didn’t make the recipe but weighed in to ask a question or say some form of “these look great, I’ll have to try this”. And there were 10 questions about using some particular thing or other to replace the gluten, even though it was clearly spelled out from the beginning that nothing could be used as a substitute. Yes, you are a saint, lol!

Marye

Jun 13, 2017

Pretty sure that I’m not up for sainthood… but thanks. 😉

karen Ury

Dec 07, 2017

I HATE when people rate a recipe with a question and havent even tried the recipe. Try it FIRST, then comment on the looks or taste of it, not before you’ve even given it a chance! P.S., can I substitute anything for the vital wheat gluten?? (hehehe)

Marye

Dec 14, 2017

LOL!!

Drea

Jun 12, 2017

I’m going to try playing with this using either almond flour, psyllium husk, or chia seeds. I have Celiac and therefore can’t have any gluten. but I’ve had luck using chia seeds and psyllium husk in the past as a binder.

Tricia

Marye

Jun 13, 2017

No. Gluten is the only thing that will work.

Cat

Jun 14, 2017

Thanks for this recipe. I’ve recently been diagnosed as diabetic and I really miss my pasta. You should just put a little note at the beginning of your post saying ” NO! XXX can’t be subbed for gluten! ” I’m glad I read the comments. Have me a chuckle to see how many don’t and ask the same question over and over. ????

Kelly

Marye

Jun 24, 2017

LOL

Pamela Porter

Jun 16, 2017

Reading through the comments I had to chuckle at the number of times the same question/suggestion was asked and answered – that being said, the answer is “a protein” so I have a bag of LivFit Plant protein in my pantry – it’s a protein so do you think that might work? If not, I know where I can get the whey gluten from already but would rather keep on the track we are 🙂

Dar

Marye

Jun 24, 2017

Awesome! Thanks for letting me know

Bakeaholic

Aug 12, 2017

I’m ridiculously excited at the prospect of lasagna. Had originally gone looking for this as a base to keto swedish meatballs (yum!) but now that lasagna’s a prospect too, I can’t wait. I’ll playing around with this quite a bit tomorrow. All other low carb pasta’s I’ve tried lack the chew.

Marye

Aug 15, 2017

I hope you like it .

Gregg Shonka

Jun 20, 2017

I’m going to try your egg noodles in this recipe tonight. Little afraid to pressure cook your noodles, so will simmer, then mix in after. Will let you know how it turns out!

Marye

Jun 24, 2017

Great! How did it work?

Alessandro Di Sciascio

Jun 24, 2017

Could you clarify what you mean about simmering the noodles in broth?

Say I make a cream sauce (Heavy cream, ham, spices) … once the sauce is ready and the noodles are ready can I just put the noodles in the sauce on low heat for a minute or so or do I need to make broth to simmer the noodles in?

Also If I can’t have gluten can I substitu…. just kidding just kidding 😛

Juied

Marye

Jul 02, 2017

I’ll have to try it.

Sheena

Jul 03, 2017

P.S. NOT a fun way to find out you are allergic to gluten; My eyes have never been so itchy in my LIFE! Darn it all! My throat isn’t doing much better either :/ If you aren’t sure, I suggest you try a tiny bit of it, before you eat the entire dish. Bah!

Marye

Jul 10, 2017

Oh no! So sorry!

Melissa Boling

Jul 11, 2017

This no more gluten than you would get in bread. If you’ve been eating bread without issues, you’re not allergic to gluten. These are not the symptoms of gluten intolerance anyway. It must have been something else that caused the itchy eyes and throat.

Rainey

Mar 16, 2018

It may not be a sign of a gluten intolerance, but they are certainly signs of a gluten/wheat allergy!

Cindy B

Jul 29, 2017

Not symptoms of gluten at all. If you doubled over in stomach pain then it could be the gluten.

Lynn

Mar 20, 2018

I find it hard to believe you have lived your whole life without knowing until now…. omg you have an allergy to gluten. Come on, really? I call bs. Are you really wanting us to believe that you have NEVER eaten bread or cereal? Pfffft! Baloney!

Rosaleen

Jul 09, 2017

Hi, Marye,

Hmm a spelling I’ve nor seen. ..

You keep stressing that gluten is a protein. It may be that the elasticity of gluten is what makes the difference. That characteristic is what traps the yeast’s CO2 bubbles for yeast raised bread to rise properly, IIRC. NO, I’m not saying the noodles have yeast or are raised. Just commenting on why gluten may be important.

Marye

Jul 10, 2017

Yes, that’s exactly why the gluten is important. 🙂

Melissa Boling

Jul 09, 2017

Followed the recipe exactly. The taste and texture was exactly like an omelette. Adding the gluten did absolutely nothing to make the texture more like noodles, and the taste is definitely eggy. Next time I’ll just make an omelette. It’s less trouble!

Marye

Well, mine was nothing like an omelet, nor did it taste eggy. I’m not sure what the difference is, though. I guess I’ll try to get a video done so it’s easier to see. 🙂 Thanks for giving it a try.

Melissa Boling

Jul 11, 2017

Since the ingredients are eggs and cream cheese, and the recipe for scrambled eggs or an omelette is eggs and cream or milk, which is almost the same, the taste is going to be eggy. Adding gluten,which has no taste, is not going to change the flavor. I thought it might change the texture, but it didn’t do that either. How it’s mixed, baked, or simmered isn’t going to change the flavor either.

Bob

Aug 06, 2017

Seems taste can be a rather touchy subject to some at times. Too bad all yours seem to be your mouth.

Jo Ann

Jul 18, 2017

Hi, can you substitute gluten with xanthum gum?? Kidddddiding, question is do you simmer them before using them like Alfredo os speggetti sauce?.. the other question is, can you gently roll this like a jelly roll and cut them and then unroll the.m to sort of dry before you simmer them in broth?

Marye

Jul 18, 2017

HA! You’re cute. I just simmered quickly in whatever sauce I was using… They don’t dry but they are flexible enough to roll.

Rachael

Jul 19, 2017

I read through the comments and saw the same question about the whey replacement. Since I am on the atkins diet for an unknown medical issues, I’ve been looking to make high protien, low carb foods ranging from pasta all the way to gummy bears. In the process, I came across beef certain that has 12g of protien. I will buy the whey and use both to see how each batch turns out. Gelatin may seem odd, but with 12g or protien, I don’t see why it couldn’t work.whwn I make the batches, I’ll try to come back and post how they worked out.

Marye

Fiona

Marye

Jul 27, 2017

Sure Fiona! Rubber cement would be great! Also spackle. Spackle would work I’m sure. 🙂

Bob

Aug 06, 2017

Yeah! that’s it. Rubber cement also sicks to your ribs too. Although it might make a weird case for some gastroenterologist who might be reporting those finding in a medical journal. Pictures included of a rare gastrointestinal phenomenon. There’s a joke in here somewhere Yaw.

Jamie

Jul 24, 2017

I tried to make the egg noodles and it was a total failure. Followed the directions without any substitutions.’ Not sure what happened. The texture was off. It was nearly impossible to remove from the pan and I used the latex mat and sprayed as well. It was mushy and seemed undercooked. I was disappointed because I had made the sauce and was ready to eat. It looked like the mixture was set and cooked, Perhaps my oven is off.

Marye

Jul 27, 2017

Jamie – I’m going to try to do a video as soon as I can get the house quiet (as in it may be when the kids go back to school). I’m not sure where the problem is unless it has to do with the eggs being used – which seems like a long shot.

Amanda

Jul 24, 2017

Could these work for haluski? It’s a cabbage dish where you fry egg noodles, cabbage, and kielbasa in a pan with vinegar.

Marye

Jul 27, 2017

They are pretty delicate but I think you’d be ok… just be as gentle as possible

Cindy B

Jul 29, 2017

Made the noodle tonight. The batter is very thin, poured like water., ran off the mat on to the pan. Definitely need a video. The taste is mild not too eggy at all. I simmered the noodles in chicken stock, added salt and a pat of butter and had a very satisfying bowl of noodle soup.

Marye

I’ll try to get to it as soon as the kids are back in school… there’s no way I can do it with 10 people in the house!

Bob

Aug 06, 2017

If it was so good, why only 3 stars. Should have been 5.

Charlene

Aug 02, 2017

Thanks so much for this recipe! I am on a keto diet and I missed noodles. I added a pinch of salt to the mixture, but other than that I followed the recipe. I added it to my chicken noodle soup, and it tastes great! The texture is very noodle-y, and very satisfying. I foresee myself making this in the future.

Marye

Aug 02, 2017

Thanks Charlene! I’m so glad you liked it!

Bob

Aug 06, 2017

I have been looking for years for a recipe like this. I’m wondering how many folks here realize what a break through this really is? Thanks Marye. My first attempt resulted in too much running off the sides into the cookie sheet. Spraying the silicone mat first was probably the culprit. (canceled the surface tension if any) I get maybe 2 stars for execution. You get 5 stars for the recipe. PS if ever there was a time to be sure one’s oven rack or entire Oven for that matter to be level this is it. Because the batter is so thin.

Marye

Aug 17, 2017

very true, Bob. The batter is thin. Have you watched the video? 🙂

Liz

Aug 13, 2017

I had pasta last night, and I feel guilty that I cheated. This recipe is that good. I followed your directions exactly, including simmering the noodles in some sauce for a few minutes. What size pan did you use? It was hard for me to estimate and I ended up throwing away some egg mixture. Putting pan sizes in all your wonderful recipes would be helpful. Keep up the good work. You are my low-carb, go-to guru.

Marye

Aug 22, 2017

🙂 Thanks Lisa. I think that this isn’t enough for a whole lasagna (I make them in 13×9 pans?) but doubling the recipe should be about right.

Lisa

Aug 23, 2017

Thanks! I actually checked the link you put in the article to the original recipe. And in that article, she says that the noodles don’t necessarily re-heat very well, they seem to get over cooked. Have you found that you can have leftovers of these noodles without ruining them? Just thinking maybe I’d make a smaller lasagne, less likely to even have any left over, then. And only need one batch.

Ronda

Sep 19, 2017

How long did you cook them in the microwave? What a great idea!

Laura

Aug 26, 2017

Hi, Just wanted to thank you for this recipe. Although I cook a lot, I never had such a great idea. I cooked the noodles in the microwave in a square glass container because I didn’t want to wait. I cut in halves and used them as lasagna’s pasta. Its was absolutely delicious. Is as good or even better than the real thing. Thanks again for sharing. From now on my life is different!

Marye

Sep 13, 2017

Let me know what you think. 🙂 and.. yeah. 😀

Jennifer Rice

Sep 20, 2017

Made this today, it was great! I didn’t have a silicone liner, so I used parchment paper LIBERALLY coated with butter. Worked fabulously, pealed up just like the video. I made macaroni and cheese for myself for the first time in 4 months, and it was so delicious! I’m really glad to have found the recipe, thank you!!!

Marye

Krishell Wolfgramm

Mandy

Sep 23, 2017

These were perfect! I’ll admit that I was a bit skeptical but they were just what we needed for our keto pasta. I didn’t sauté them, as suggested, but I think our piping hot sauce handled that for us. 😉 Thanks for a great, easy recipe!

Marye

Sep 25, 2017

so glad you liked it!

Cherissa

Oct 01, 2017

I realize that I’m a little late to the party, but I have a substitution question for you… I PROMISE IT’S NOT ABOUT GLUTEN, LOL! Do you know if only egg WHITES could be used instead of the whole egg, to cut down on cholesterol? I plan on trying of the recipe on my next off day regardless, but I was just wondering.

Mark

Marye

Because we are using such a tiny amount divided by servings – and it works out to less than 1 gram less fiber. Do the math.

Bob Brett

Oct 13, 2017

Hi Marye,

I followed your recipe very closely for your Low Carb Egg Noodles with high hopes.

The first problem I had… was similar to what you, in the video, appeared to be challenged with… except for the first strip and the last strip, the noodles came off the silicone mat in little pieces. Do you have a better method for removing the noodles from the silicone mat?

The second problem I had was that the noodles all but disintegrated in my creamy pasta salmon sauce. If it hadn’t been for the full bunch of broccoli, my supper would have simply been a rich salmon bisque! LOL

Next time I think I’ll try only leaving the noodles in the sauce for just a few “seconds”.

Good grief

Bob Brett Slim yet at the very early stages of pre- diabetes Olympia, WA

Marye

Oct 24, 2017

They do break apart if they aren’t cooked long enough – that was my problem. 🙂

Kim

Oct 25, 2017

These didn’t come out right but that was my fault. I didn’t have a large enough baking pan so that my silpat would lie flat which caused the batter to pool in the middle and it took a long time to cook (11 minutes) and I had to keep pulling it out of the oven, cutting off the cooked part, etc. Having said that, they were pretty good even though some of them were kind of thick. I made beef and noodles and simmered the noodles in the crockpot on low for about 20 minutes. I ordered a new pan and will try this recipe again because I think it will be good if made correctly. Also, I doubled the recipe 2 oz of cream cheese, 4 eggs, and 1/2 tsp of vital wheat gluten. Thanks so much for posting..

Marye

Nov 03, 2017

Thanks for letting me know! SO glad you liked them!

Kim n

Oct 30, 2017

Made them tonight. I thought I messed them up since they looked eggy but really they turned out great. I can’t do gluten so I tried the xanthum and I also added some garlic powder to the mix for taste.i think I cooked for 7 minutes total.we actually sliced them into little squares and threw them into homemade chicken noodle soup. It tasted close to dumpling style noodles. Not slick/chewy but very good. My 14 year old T1 loved them and wants me to make more. Overall it absolutely loved these. Will be making again in the very near future. Thanks for such a great and simple recipe!

Marye

Dec 06, 2017

Thank you for letting me know, Gretchen! Glad you liked them!

Frank

Dec 05, 2017

OK, how can a recipe that includes 2 eggs and 1 ounce of cream cheese and say that it contains 0 carbs?? I count at least 2. I know that you have a disclaimer about nutritional information., but this is pretty obvious to anyone who’s been in a low carb lifestyle. The nutritional information. should be revised.

Marye

Gretchen

Dec 15, 2017

Love, love, love this recipe!! Made it last night and cut the “[email protected] into wide noodles and made lasagna Rollup’s. Rave reviews for a wonderful dish-very light in carbs but tasting like an authentic lasagna. Thanks, Marye!!

Marye

vicky collins

Marye

Dec 19, 2017

no, not that I know of.

Cheryl Powell

Dec 30, 2017

I am saying sorry now. I just have to because I read all the commits. “Can I substitute the eggs with flax seed. LOL. I started keto and I am very excited to try these. I love pasta. Being of full of crazy thoughts and silicon candy molds, do you think it is possible to make ravioli? I realize I would have to do it in layers of sorts like baking the bottom of the mold and then filling it, cover and bake the top? And no I have not made it yet, but knowing it is a egg noodle I am excited and giving you 5 stars. will post again after I make a mess and enjoy dinner.

Marye

Kate

Marye

Jan 15, 2018

It might be harder to get out

Pamela Schramek

Jan 06, 2018

I couldn’t find wheat gluten anywhere. I will order it from Amazon. I used psyllium fiber. Of course I didn’t have anything to compare it too, but I will tell you they turned out great. Finally a replacement for pasta. It really is a game changer! Thank you Marye from the bottom of my heart!

Marye

Jan 15, 2018

that’s great!

Becky

Jan 13, 2018

I just discovered this recipe and WOW!!! I can’t even tell you how much I love it!!! My husband is diabetic so I haven’t made Chicken Noodle soup in over 5 years (since he was diagnosed). I made these last night and then made your soup recipe. They were fantastic!!!

I doubled the recipe because I knew I was going to double the soup recipe. I will say that the first batch had a few issues but the 2nd batch turned out great!! On the second batch I let them bake for about a minute and then I opened the oven and king of tilted the pan around a bit to make the batter spread out more evenly because either it just wants to pool together (I did use silpat and a heavy duty cookie sheet) or my oven isn’t level. That second batch turned out perfect!!!

I reheated some of the soup for breakfast and the needles reheated fine. I just put it in the microwave for about a minute.

I’ll definitely be making these noodles into other things like lasagna noodles, alfredo noodles, etc. I have a true appreciation for people like you that can create recipes like this!!! Thank you so much!!!

Marye

Jan 15, 2018

That’s awesome! So glad you liked it

Sylvia

Jan 14, 2018

OMG! I can’t take it anymore! This recipe only works with Gluten. Marye says you cannot substitute anything for the gluten. If you do, then you are not making Marye’s recipe. If you are celiac, search for a different recipe because this one has gluten as an ingredient and you cannot have any gluten. Nobody is forcing any of you to cook this recipe. If you do not want to use gluten, look elsewhere. This clearly isn’t the recipe for you. Sorry Marye — you have been so nice and patient to all. I am not so patient.

Marye

Jan 15, 2018

LOL!!

Riss

Jan 17, 2018

I have made these once a week because they are a quick favorite and so easy! First batch I ever made was after watching the video and it turned out perfect. I have yet to have issues. Thank you for making such a fantastic recipe for this Italian woman that’s been going batty without her noodles!

I have found when making it for chicken noodle soup that a pinch of salt and a bit of parsley in the blender too helps the noodles taste like they have been in the broth a long while!

Marye

Jan 30, 2018

Thanks for letting me know, Riss!

Erik R

Jan 19, 2018

Great recipe thanks so much. I didn’t have a silicone mat so i used parchment and sprayed with olive oil and had no problem other than the paper got a bit wrinkled. Made the noodles slightly uneven but still came off the paper and worked great. I also substituted 1/4 teaspoon of flour due to not having gluten on hand but seemed to work fine.

I ended up ordering some silicone mats off amazon I like the noodles so much and I will grab some gluten to see if that makes the noodles even better. Gonna try lasagna this weekend!

Debbie

Marye

Eboni

Marye

Jan 30, 2018

You either simmered them too hard or the noodles weren’t baked firm enought. 🙂

Ildiko

Jan 24, 2018

I made these noodles tonight and they were just great. My husband loved the Fetucchini Chicken noodles. Thank you so much for allowing us to eat noodles again????????!! (Can I replace the gluten………LOL!!)

Marye

Jan 30, 2018

LOL! Glad you like them!!

Amy

Jan 28, 2018

I just tried this and one issue I had is that my cookie sheets pop and twist once they get into the oven, they never stay perfectly flat. So the mixture ran to one side but I was still able to slice it and remove it without any issue right from the buttered parchment paper.

It doesn’t taste eggy at all but it was too soft for my liking. I will try it again though. I put it right into a pan of alfredo sauce and there was no way to really strain the excess sauce off so that was an issue.

I also tried a batch in a glass pan, just needs to bake longer but came right off the buttered surface.

I think next time I will put them into a pot of vegetable broth that I can easily strain off and then let them dry out and put my regular pasta sauce on top. I’m not giving up on them yet.

I did see that someone asked if they could just use the whites so I might try that as you said it could make them more rubbery and I like al dente pasta lol. Any idea how many whites I should use instead of 2 whole eggs? Or tips on getting them more chewy?

Salem Cairns

Marye

Feb 15, 2018

I don’t think that would work. :/

Carla Hobbs

Feb 10, 2018

This is an awesome recipe. Will definitely make these again. I get 2 servings from one recipe. (Bariatric patient) I used my pizza cutter and and very thin slices for a spaghetti noodle. Thanks for the recipe. I have subscribed to keep up with other recipes.

Marye

Feb 15, 2018

So glad you liked them, Carla!

Melissa

Feb 11, 2018

OMG! My husband and I recently started a low carb diet together and have been researching websites for recipes and advice. My husband loves pasta and this recipe works as a low carb replacement! We spread the mixture too thin during our first try but it still yielded a fresh homemade delicious pasta. Thanks!

Marye

Feb 15, 2018

Thanks for letting me know, Melissa!

Jane

Feb 22, 2018

To cut more easily, just roll up the whole sheet of pasta like a Yule log or spiral cookie dough and cut down the log for the desired width. This method makes it especially easy when wanting a skinnier pasta shape. Thank you for the recipe!

Marye

Carol

Marye

Feb 28, 2018

It is actually a regular knife, Carol. I am cutting carefully right on the silicone mat – and it hasn’t been cut or nicked yet. 🙂

Maura

Feb 25, 2018

Marye, Thank you for posting this recipe. I’ve made them so far only once and they turned out great!!! I was able to roll the sheet up like a jelly roll and cut them so they were long noodles. I used them for spaghetti. Yummylicious ???? Also reheated them in the microwave the next day with no prob. I am planning on lasagna this week and can’t wait. I’m also going to make tuna casserole-the idea put in my head from reading your posts. I will also try some garlic powder just for fun. You are a very tolerate person for so many ridiculous posts I’ve read. I am very grateful I have found your site and am a forever fan????

Marye

Feb 28, 2018

Aww Maura – you are so welcome..and so sweet. Thank you!

Laurel

Mar 14, 2018

I made these yesterday using straight from the fridge eggs and cream cheese, parchment paper sprayed with cooking spray (I folded up the sides of the paper to prevent leakage), and a mini-chopper. Even with these imperfect tools my noodles were perfect. I was able to just tilt the pan until the batter was covering the entire area, which made them fairly thin and a few on one side were over-done but still were fine in my faux chicken faux noodle soup. They cut easily and slid right off the paper. My kids had nothing bad to say either! I will make them thicker next time for eating in a sauce as they are fairly soft but did hold up in the soup and even by lunch today were still great. Thank you!

Leeks

Anne

Jun 11, 2019

Leeks, laughing my head off! Marye, you’re incredibly patient and kind. I taught Special Education for 30 years, and some of these comments are really trying my patience. People, make the recipe as stated. If you can’t handle wheat gluten, look for a different recipe! Also, stop asking her the same questions that have already been answered like a 1,000 times. Don’t be so lazy, read through comments, I guarantee you most of the time your question has already been answered! Thanks for your great recipes, Marye!

Kathy

Mar 31, 2018

Oh my! Yes! Family wanted homemade noodles for Easter. So I am making my grandmas noodles but here is something I can enjoy! Thank you very much for the recipe!

Audry

Marye

Apr 15, 2018

It doesn’t really matter – it will only spread so far.

Deb

Apr 04, 2018

So mixed review here… like most low catb/keto substitutes this is a little lacking… but that’s to be expected. I used zanthum gum & glass pan. I had to double the baking time for it to set up. That said, they cut very thin & very easily & I was able to get 2 servings. I added these to my turkey bone broth for a very satisfying soup. The taste is only eggy in comparison to regular noodles. They provided the texture I needed to simulate traditional noodle soup. However, I would probably just have a few oyster crackers next time & call it even

Lori

Marye

Apr 15, 2018

0. my nutrition calculator leaves it off if it’s 0

jane

Apr 06, 2018

Regrettably I was one of those who couldn’t get the recipe to work. My baking sheets weren’t perfectly flat so it was a real mess, the batter separated on the silpat and I couldn’t get the thing to set. This morning I had an idea and it worked perfectly- I cooked the batter in a non-stick frying pan with a kiss of EVOO like a crepe! Worked like a charm. Made your alfredo sauce with some chopped spinach, simmered the noodles in the sauce a few minutes and served it with a crispy pork roast. What a treat! Thank you so much, I’ll use this recipe again and again.

Marye

Apr 15, 2018

That’s fantastic!

Missy

Apr 15, 2018

I’m excited to try these 🙂 Love pasta but am low carb, so these look perfect. I have a suggestion for cutting – try using an herb cutting wheel (herb mincer), this would give long, thin pieces and uniform too. I also have a question – can I use a hand or stick blender? I have a Vitamix but hate that I always have to leave some bits behind b/c I can’t get it all out from the bottom (but I see the batter is thin, so this might not be a problem?) Thank you for your thoughts 🙂

Marye

Kelly Mac

Can I make these without eggs? Haha.. Jk!! These questions crack me up.. Come on peeps.. If you want to make something completely DIFFERENT – – .. Just do it. You don’t have to ask Mayre !!

These are awesome! Best LC noodles ever and I am really happy with the difference that little bit of gluten makes in texteue/bite. More like a ‘real’ noodle. Looking forward to trying in soup, but I’ve been making every week with Alfredo or some other sauce as a side. Grateful to you for rhe recipe. THANK YOU!

Marye

Dena

Marye

Apr 25, 2018

Don’t be sorry. Different people have different tastes – I didn’t find them eggy and I really dislike eggs.

Amanda

May 28, 2018

I made these tonight for supper (just finished eating) and they were fantastic! I simmered them in a mixture of chicken broth, soy sauce, hot sauce, garlic, and ginger, then added some leftover cooked veggies and chicken for an eastern-inspired chicken noodle soup. I didn’t find the noodles eggy, but it wouldn’t bother me if they were because I love me some eggs. I didn’t change a thing in the recipe (yes, I actually DID use the vital wheat gluten! 😀 ). I know I’ll be making these on a regular basis now – I think I’ll be riffing on the classic tuna noodle casserole later this week. Thanks so much for a wonderful recipe!

Marye

Fiona

Marye

Jun 09, 2018

0. My nutrition counter doesn’t add anything if the total is 0.

Tracy

Jun 16, 2018

First, you DO NOT need a silica mat. I made these in a huge oven-safe frying pan sprayed liberally with cooking spray and it worked great. After the five minutes cooking time, I took the pan out of the oven and just let it sit. Everything firmed up nicely, I lifted one edge of the “noodle” and the whole thing peeled out beautifully. I rolled it up and sliced into fettucine and it worked AWESOME. I also added a pinch of Kosher salt, a pinch of black pepper, and a half pinch of garlic powder to the batter. ABSOLUTELY PERFECT. These are NOODLES folks, not slimy oddly-textured whatever-the-hecks, but real noodles. The texture is just right. These are what I’ve been looking for forever. God bless you for this!!!!!. We’re having pot roast for dinner, and while my girls have noodles with their sauce, SO WILL I!!!!!!

Guy Koppi

Marye

Jul 20, 2018

Thanks for letting me know Guy!

Jenny

Jul 20, 2018

Found your egg noodle recipe on Pinterest and tried on a whim (minus gluten). Followed your directions and sauteed in a little onion broth. Oh. My. Word. Low carb noodle perfection for pennies. Thanks so much! Shared your link and credited your site on my IG to friends. Thanks! Definitely a new staple in our home.

Christine Emaar

Marye

Aug 12, 2018

It should be if you handle it very carefully.

Dana

Jul 28, 2018

Just made these, without a silpat (I used parchment) and with a wonky cookie sheet (I desperately need a new one, and will have one before I make these again) but they were great! I really wanted chicken noodle soup, as I woke up this morning with a sore throat.. These are awesome!! Very little taste, not eggy at all, and my chicken soup really hit the spot! Thanks!

Marye

Aug 12, 2018

I love chicken noodle soup! I am so glad you liked these noodles, Dana!

Steph

Jul 31, 2018

Made these today – with the wheat gluten. Total game changer! Thanks for this wonderful recipe. Can’t wait to make them with a bolognese sauce — it was steak and broccoli alfredo today! I also read and LoLed at many of these comments.

Marye

Aug 12, 2018

🙂 I am glad they worked for you! Thanks for commenting.

Elyce

Aug 03, 2018

You are a very nice person to do all this work. I would not have nice words to say to the not nice people who act like they are paying you for this service. I wonder if anyone ever reads the comments before they ask a question that has been adequately answered 100 times. I could never be a blogger. Thank you for sharing.

Marye

Aug 12, 2018

🙂 you’re welcome! Thanks for the comment. 🙂

Chad

Aug 14, 2018

Be MUCH more useful if you actually put needed details in the recipe, such as the size of the pan used, what speed you used on your blender, things that are quite vital to getting this recipe correct and NOT wasting ingredients. People don’t always have time to watch videos or dig through 100s of comments to find such information.

Marye

Aug 22, 2018

Thank you for your thoughts and concerns. I will take them up with management at our next board meeting.

Anne

Jun 11, 2019

Chad, wow how rude! I suggest you work on and research your own recipes. You definitely shouldn’t be trying other people’s recipes, because they’re not up to your exacting standards! You’ll be much happier!

Dawn

Aug 19, 2018

I made these noodles tonight and it was so good! I warmed them up in some alfredo sauce and wilted spinach and it was excellent.

I am so happy I found this recipe. It’s so easy, quick, are just like real noodles.

I can’t wait to try them in chicken noodle soup.

Zoodles are great in saucy things but I had been bumming over what to put in soup.

Marye

Aug 22, 2018

So glad you liked them!

Norma

Oct 06, 2018

Thank you Marye for a delicious recipe. I crave noodles & this satisfies it! Also thank you for all the time and effort you put into posting your recipes. Some of the comments left are ridiculous! In my opinion, if a recipe is not something that apppeals to you then MOVE ON instead of hashing and rehashing and beating it to death. Everyone is entitled to their opinion but those comments are so annoying.Guess you do need a sense of humor huh! Lol! Thank you again!

Cat

Oct 14, 2018

Thank you so much for giving me back bolognese! Low carb eating wasn’t really a hard switch for me except missing Italian food. I doubled the recipe and used a 9×13 pan to bake them. The most unusual thing was that the center set before the edges, usually it’s the other way round. These noodles topped with bolognese, served with keto garlic bread, I though I was in heaven! They really do hold up to reheating as well, even topped with the sauce, just don’t stir vigorously ????

Brent

Oct 14, 2018

I saw your recipe on Highfalutin today and since it is snowing I gave it a try to add to our chicken noodle soup. The recipe is super!!! Now we can have noodles without all of the carbs. The soup and noodles turned out so good. I used parchment paper and a cookie sheet that decided it needed a new wonky shape when heated( mixture was really thick on on side) but I was able to salvage all of the mix after repeatedly reheating the thicker portions until they were set. No sogginess in the noodles and they held up well in the soup. Kudo’s to your creativity! Now to try them in other things as mentioned in the comments that I didn’t read before making the recipe, whoops!!

Brent

Shauna

Oct 19, 2018

Made this today and was over joyed! With my German/Mennonite heritage I desperately missed homemade egg noodles with farmers sausage cream gravy. I now have a suitable replacement. Thank you from the bottom of my heart ❤️. I have a neat way to make thin quick noodles. I roll my up and slice. My mom always made homemade noodles that way. Once stirred up in hot water or sauce they quickly unwind into noodles.

Janine

Robert Kelly

Marye

Dec 12, 2018

No I haven’t.

Carrie Smith

Dec 15, 2018

These were fantastic. Thank you for sharing the recipe. We used them in beef stroganoff and they honestly passed as regular egg noodles. I was a little skeptical when they came out of the oven but once they cooled and were sliced I was thrilled. Thank you!

Amanda

LL

Feb 12, 2019

I should have listened to Marye who has said over and over that there is no substitute for gluten. But I had no gluten. I was determined to find something “similar” so I used 1tbsp (5g) psyllium husk powder since I had some.

It baked fine. And for the most part eating these unsauced was passable. But once I added it to an Alfredo sauce, something happened. They turned spongy and gritty all at the same time. It was very sad.

I’m not sure if I want to splurge on yet-another-expensive-keto-ingredient (like wheat gluten) so I might try this again with just eggs and cream cheese.. and see what happens. (In reality I might try again with another substitute that I already have on hand. Maybe gelatin this time… or arrowroot.)

Robyn

Feb 15, 2019

I finally tried this recipe out, despite having tracked down and purchased the vital whest gluten months ago, lol. Anyway, I followed the recipe exactly, well except for a minute longer cooking time. It came out of the oven nicely set up and cooled even more firm. (I pulled the silpat off the sheet pan and cooled it on the counter.) I was able to easily roll it up jelly roll style and cut into perfect fettuccine strips. I heated them up in the sauce for a few minutes. Hubs enjoyed the seafood, spinach Alfredo sauce with these noodles alot. This is a game changer! I will be trying these in other pasta dishes! Thanks

Inez Aultman

Mar 19, 2019

Making a few batches of these for dinner tonight. I added a TBS of parmesan and a pinch of salt. A sharp spatula for removing from silicone mat is a must. Hubs is excited for dinner. I am putting chicken Alfredo with broccoli and pine nuts on it.

Terri

Apr 04, 2019

Thank you for the time, research and effort you put into this recipe and posting it for others, who like my husband, have to use meds and eat very low carb to maintain reasonable blood sugar. I do wish that the few know-it-all commenters would do a little of their own research, like reading their own labels, and then do the simple math before pouncing like tigers! Folks, be grateful someone else is doing the hard part for you!

Deborah

Margaret Wilson

Apr 27, 2019

Hi guys! Made this tonight. Mine definitely turned out eggy, not really noodle texture at all, but after reading the comments and different experiences, I’m starting to wonder if maybe the size of the egg is the issue. I used large eggs. So maybe 2 large eggs was to much egg for that amount of cream cheese. I’m going to try smaller eggs next time and see if I get a better result. It may just be the proportion gets thrown off depending on what size egg you use.